<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="60089" val="175737">白切鸡</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">走地鸡</label></span><span class='right'>1只</span>
					</td><td>						<span><label class="fcbm inblok">冰块</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">冰开水</label></span><span class='right'>适量</span>
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					<h2>白切鸡的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将鸡里外冼净，锅内放水烧开，将鸡放进锅内，水开烧开后转中小火，加盖煮10分钟。</p>
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							<p><span class="fwb">2.</span> 10分钟时提起鸡控净鸡肚子里的水，再继续中小火煮5分钟。</p>
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							<p><span class="fwb">3.</span> 将煮好的鸡提起控净鸡肚子的水，放在大盘内，用冰块填满鸡腔。</p>
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							<p><span class="fwb">4.</span> 再将剩下的冰块倒在盘内。</p>
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							<p><span class="fwb">5.</span> 在盘内倒进冰开水盖过鸡的3/4处。</p>
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							<p><span class="fwb">6.</span> 用保鲜膜封住盘口，入冰箱内浸20分钟以上即可取出切块食用。</p>
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					<h2>小贴士</h2>
					<p>1、在煮鸡的过程中要至少控净鸡肚子里的水一次，然后再放回锅中继续煮，这是为了使鸡肉内外受热均匀。<br />2、通常3斤以内的鸡，煮鸡的时间通常在15分左右，煮制时间不宜过长，用竹签插入鸡腿最厚部份，如无血流出即表示鸡已熟。<br />3、为了使鸡皮爽滑，鸡煮好后紧接着用冰开水浸没，使之迅速冷却，从而皮爽肉滑。鸡腔内填冰块是为的是使鸡肉内外冷却一致，也可以不放，直接倒冰开水浸也可。<br />4、如果使用的是冰鲜鸡，可以加姜、葱、盐这些一起煮好水，凉后放冰箱，鸡煮好后用这个冰水泡2个小时以上，这样的鸡吃起来是带有咸味的盐水白切鸡。<br />5、如果是原味的白切鸡，蘸料用：葱、姜切成末，装在小碗内，加少许的盐，再浇入热油即成，我家有时直接就用蒜头、酱油和花生油蘸料来食用。</p>
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